What are the best chicken recipes you have used?

i'm tired of the same old thing as far as chicken. I have also used chicken in my pork recipes. any new ideas?What are the best chicken recipes you have used?
SJ-SC-CA Incredible Chicken Salad





3 cups chicken breast (cooked and cubed)


1 cup pineapple (diced)


1/2 cup celery (diced)


1/2 cup mayonnaise


1/4 cup raisins


1/4 cup walnuts


1/8 cup dried cranberries


2 Tablespoons sweet onion (minced)


2 Tablespoons apple juice





Combine all ingredients in a bowl until well combined and chill. Serve with a lettuce garnish.





***You can use the chicken salad as a sandwich filling.***What are the best chicken recipes you have used?
I like plain old lemon chicken the best, to be honest. Just marinade some skinless boneless chicken breasts in lemon juice and EVOO (3:1), sprinkle some lemon pepper and paprika on top, and broil for ten mins on each side. You can also make an oven fried version of this by breading the chicken breasts with some italian bread crumbs and baking in a casserole dish drizzled with melted butter (oven at 475, 20-25 mins, turn halfway).





Chicken fajitas are also very good. Just marinade in 2 Tbsp lime juice, 1/2 Tbsp chili powder, 1/2 tsp ground cumin, 1/4 cup EVOO, 1/4 cup fresh snipped cilantro, and salt and pepper to taste. Then you grill them along with some slices of red onion. Serve on warm tortillas with lettuce, shredded cheese, chopped tomato, grilled red onion, sour cream, etc.
Yakitori Chicken





2 pounds chicken breast fillets, cut into 1 inch cubes


8 scallions, cut into 1 inch lengths


soaked bamboo skewers





Yakitori Sauce (makes 2 cups):





6 tablespoons sake, or sherry


3/4 cup soy sauce


3 tablespoons Mirin


2 tablespoons granulated sugar





Combine the sauce ingredients in a saucepan and bring to the boil.





Thread the five pieces of chicken and four pieces of scallion, alternatively onto soaked skewers and brush with the yakitori sauce. Grill, basting regularly, until thoroughly cooked to an internal temperature of 160 degrees.
If you like Thai food, this is a great recipe. I';ve made it before and it's quick, easy, and yummy. Serve it over some jasmine rice...





***Red Curry Chicken***





2 skinless boneless chicken breast halves, sliced into bite-sized pieces.


1 tablespoon vegetable oil


1 tablespoon Red Curry Paste


1-13.5 oz can Coconut Milk, original or Lite


1 red bell pepper, cored and sliced


1 tablespoon Fish Sauce


1/2 cup loosely packed fresh basil leaves








DIRECTIONS





Heat the oil in a large skillet on medium-high heat.


Add the curry paste and stir until bubbling.


Add the chicken and brown on both sides.


Add the Coconut Milk, bell pepper, Fish Sauce, and basil.


Simmer until the chicken is cooked.


Serve with rice.





I haven't tried this but it's the Editor's Pick of chicken recipes this week...





**Chicken Scallopine with Sage and Fontina**





6 (4 1/2 to 5 1/2-ounce) chicken cutlets, pounded thin


Salt and freshly ground black pepper


6 sage leaves


3 ounces grated fontina cheese


3 tablespoons olive oil


1 garlic clove, halved


1/2 cup white wine


1 (28-ounce) can whole San Marzano tomatoes


1/2 teaspoon red pepper flakes


1 teaspoon salt


1/2 teaspoon freshly ground black pepper


Special Equipment: toothpicks





Directions


Place the chicken cutlets on a clean work surface, narrow end facing you. Sprinkle with salt and pepper. Place one sage leaf crosswise on each of the pieces of chicken. Sprinkle each of the pieces of chicken with 1/2 ounce (about 2 tablespoons) of fontina cheese. Roll up the chicken and seal with one or two toothpicks.





Warm the olive oil and halved garlic clove in a large, heavy skillet over medium-high heat until the garlic is fragrant, about 2 minutes. Add the chicken. Brown the chicken on all sides, about 3 minutes per side. Remove the chicken from the pan and remove and discard the garlic. Add the wine and simmer for 2 minutes while scraping up the brown bits from the bottom of the pan with a wooden spoon.





Meanwhile, combine the tomatoes and red pepper flakes in a blender and blend until smooth. Add the tomato mixture to the reduced wine in the pan. Simmer for 5 minutes to let the flavors marry.





Return the chicken to the pan. Simmer the chicken in the tomato sauce for 10 minutes. Turn the chicken over and simmer until cooked through, 5 to 7 minutes.





Remove the chicken from the pan. Season the tomato sauce with salt and pepper. Spoon the tomato sauce onto serving plates or a serving platter. Slice the chicken into 1-inch rounds. Remove the toothpicks. Place the chicken over the sauce and serve immediately.





Check out this link...10 new ways to cook chicken for dinner..


http://www.foodnetwork.com/recipes-and-c鈥?/a>
Bake chicken in this mixture (works in crockpot too):


1 c. brown sugar; 2/3 c vinegar; 1/4 c. Sprite or other lemon/lime soda; 3 T minced garlic; 2 T soy sauce; 1 tsp black pepper





Best rub for whole chicken or pcs with skin (oven or grill);


2 tsp salt; 1 tsp paprika; 1/2 tsp onion powder; 1/2 tsp dried thyme; 1 tsp black pepper; 1/4 to 1/2 tsp cayenne pepper; 1/2 tsp garlic powder.





Marinate %26amp; bake or grill in this sauce:


1/2 c buttermilk; 2 cloves garlic, crushed; 1 tsp cumin; 1/4 to 1/2 tsp cayenne pepper; 1/4 tsp black pepper; 1/4 tsp salt.





Bake chicken pcs or wings in a mix of half soy sauce and half water, sounds too simple, but it's really good.
EASY AND PERFECT CRISPY SALT AND PEPPER CHICKEN WINGS LIKE THE ONES YOU GET AT THE CHINESE TAKEAWAY - SO CHEAP DELICIOUS AND IMPRESSIVE!





15 chicken wings - boil til cooked then drain.





mix 4 tablespoons of self raising flour with 4 tsp salt and 4 tsp black pepper, powder the wings and deep fry til golden and crisp, the chickens already cooked so cook to the colour you like...





dipping sauce - mix some light soy sauce with some lemon juice - add chopped red chilli and some shallot.





ENJOY ENJOY ENJOY!!!





you can also serve with some salad and some egg fried rice (just used leftover rice, mix in scrambled eggs-sometimes green peas if you like), you can finish of with sesame oil for a lovely aroma....



for an appitzer or snack-type thing the best was the little bites of white meat, wrapped with bacon, dredged in a cinnamon/chili powder/brown sugar 'rub', pierced w/ toothpicks to hold bacon then baked. Big YUM. Paula Deene, Food Network I believe. Kids love them of course.





The other was a surprise--marinated overnight in a southwest flavor packet of spice (designed for beef) w/ a little vinegar %26amp; oil. Grilled on the Foreman in 8 minutes per breast--but you could fry or bake too. REALLY nice flavor! Not too hot, it was 'hearty' %26amp; nice. Cut up the leftovers into 'fingers' for the boys %26amp; they ate every one of them in car on the way to the mall.
chicken shiraz with porcini and whole shallots


Bon App茅tit | October 2004











A rustic one-pot meal that's similar to the classic French coq au vin. Two kinds of wild mushrooms add earthy flavor.





Makes 6 servings.








1 14-o
I make this one frequently. Parmesan Chicken recipe from The Barefoot Contessa. I have her cookbook.


http://www.foodnetwork.com/recipes/ina-g鈥?/a>
Stir fry, it's healthy. Or you could buy a large can of chicken chow mein and add more chicken to it, then serve over rice or chow mein noodles.

Fish

Cooking rabbit for Easter dinner...what is your best recipes?

My mother and wife say I am deplorable for feeding this to my kids...but hey, what are dads for?I think this will become a Great family tradition...anyways, potpie is a no-brainer...how else could I cook it without worrying about rejection?Cooking rabbit for Easter dinner...what is your best recipes?
The good old Irish way, remove the meat then brown off the bones with some garlic and onions then ad some fresh herbs and a drizzle of white wine and boiling water and soaked barley then simmer and reduce by half then ad some spuds and carrots till nice and creamy texture. yummy yummy yummy. Happy EasterCooking rabbit for Easter dinner...what is your best recipes?
wow **** ya, rotisserie style. for Christmas can u get ur hands on a fat old guy and put an apple in his mouth. delectable!
Braised with red wine and shallots.





Don't forget the little Easter chicks. Simply boil them briefly to help remove the feathers, then a fry in a light tempura batter.





Serve with a peach dipping sauce. Happy Easter!
I'm with Alvin on this one.
LOL why would you cook rabbit for easter, your kids are gonna be like ';NO, NOT THE EASTER BUNNY';
OMG!!! dont eat rabbit on easter day!! U'll just ruin the whole thing!!! Thts cruel....eats sumthing other thn rabbits..
I love rabbit with a dijon cream sauce and capers. However, for the sake of your little ones and the quality of you marriage, I might stick with chicken instead and tease the kids that its really the Easter Bunny. Then you can all have a good laugh and your wife can roll her eyes at you, but all will be well.
mmm


Put it in a roasting bag with a few onions and vegies.


Let it cook in its own juices turning it over half way. mmm!


Do it with a nice home made gravy and it will be delicious!
I'm with you dad
Oh my gosh, is it legal to cook a rabbit??
Wow... I don't have any suggestions for you but I love the irony..
prepare like coq au vin...plenty of recipes online

I need a recipe for the Ultimate Chocolate Cake. It has to be Super Moist and not dry. Only the best Recipes!

I want the HOLY GRAIL of all Chocolate Cake Recipes! Can you help? Please list your recipe...ThanksI need a recipe for the Ultimate Chocolate Cake. It has to be Super Moist and not dry. Only the best Recipes!
LOL well, I Hope you like this one!!





PERFECT CHOCOLATE CAKE





4 ounces unsweetened chocolate


1/2 c. milk


1 c. brown sugar, packed


1/4 tsp. Jamaican allspice


1 egg yolk


2 c. cake flour


1 tsp. baking soda


1/2 tsp. salt


1/2 c. butter


1 c. superfine sugar


2 egg yolks


3 T. water


1/2 c. milk


1 tsp. vanilla


1 Tbsp. dark rum


2 egg whites, whipped





Preheat oven to 350 degrees F. Grease 2 - 9 inch layer cake pans.


Whisk together chocolate, milk, allspice, brown sugar and one egg yolk in the top of a double boiler, stirring until a custard is formed and mixture thickens. Cool. Stir in baking soda and salt. Sift the flour onto waxed paper.





In bowl of electric mixer, whip the butter, gradually adding sugar and two egg yolks, one at a time, beating well after each addition.





In a cup, stir together 3 T. water, 1/2 c. milk, and 1 tsp. vanilla extract and 1 Tbsp. dark rum.





Add the flour mixture to the butter mixture alternating with the vanilla/milk/water mixture. Stir in the chocolate custard mixture and beat until smooth, approximately two to three minutes at medium speed of mixer.





In a clean bowl, using the wire whisk attachment of your electric mixer, beat two egg whites until soft peaks form; gently fold into cake batter.





Turn into greased layer cake pans. Bake at 350 degrees F. for about 25 minutes or until cake tester or toothpick inserted in center comes out clean.





Turn out onto wire racks to cool. Level with a serrated knife if required, then stack and frost with chocolate frosting.





Note: This recipe calls for superfine sugar, not to be confused with confectioners or 10X sugar. If you don't have superfine sugar you can pulse regular granulated sugar in the food processor to substitute. Domino supplies superfine sugar in 1 pound packages at the supermarket or in larger quantities at the bakery supply or foodservice outlet. Superfine sugar dissolves readily and works best for cakes, helping to produce a lighter texture.I need a recipe for the Ultimate Chocolate Cake. It has to be Super Moist and not dry. Only the best Recipes!
add a package of chocolate pudding (dry not prepared as pudding) this is guaranteed to keep the cake moist and firm.
Candy Bar Poke Cake


1pkg choc cake mix


10 or more ';fun size Milky Way Bars'; chopped


14 oz sweetened condensed milk


12 oz jar choc-Carmel ice cream topping


12 oz container cool whip, thawed





Make cake as directed in 9 x 13 pan..remove from oven %26amp; immediately sprinkle 1/2 candy bars over hot cake..cool on wire rack 10 min..poke 20 or so holes in cake {with wooden spoon handle} pour condensed milk over cake..let set 10 min..pour ice cream topping over cake..cool completely. Spread cool whip over cake, sprimkle with remaining chopped candy bars..cover and refrigerate until ready to serve.


This is the cake to indulge in after the big breakup, auto repair bill, pink slip from work, F on your report card etc. Enjoy
CHOCOLATE PUDDING CAKE





1 scant cup semi-sweet chocolate chips


2/3 cup milk


1/3 cup sugar


1 large egg yolk


2 sticks unsalted butter, at room temperature


1 teaspoon vanilla extract





Grind or grate the chocolate chips in a food processor or blender to a fine consistency. In a small bowl, whisk together the egg yolk with 2 tablespoons of the sugar until light and lemony colored. Combine the remaining sugar and milk in a small saucepan and heat until tiny bubbles appear along the edges of the pan. Remove from heat, and pour small amount of the hot mixture into the egg, stir and pour the egg and milk mixture back into the pan. Cook over low heat until the mixture begins to thicken or reaches 185 degrees F. Remove from heat and add the hot mixture to the chocolate in the blender or food processor. Add the softened butter and vanilla (do not use cold butter), and process 1 minute or until smooth. Pour into cake pan and freeze overnight. Allow to sit at room temperature 45 minutes before serving.
try this and explore the site











http://vegweb.com/index.php?topic=6686.0
You can go visit http://recipe-collections.info


That site lists almost all Recipes.


Not only the recipe you are looking for but also other popular recipes.

Your best recipes for cooked collard greens,?

yes collard greens,they have been featured on the food network show ';good eats';,so let's hear themYour best recipes for cooked collard greens,?
slow-cooked collard greens





Cooking collards slowly is the traditional approach in the South, producing tender greens and the bonus of pot likker, the pale green pork-flavored broth left in the pot after the collards are served up. Many people sip a small cup of the pot likker as a cure for the common cold, while others dunk their corn muffins in it.





Active time: 15 min Start to finish: 2 hr





Servings: Makes 12 servings.





ingredients:


4 qt water


1 smoked ham hock (3/4 lb), rinsed


4 lb collard greens (preferably small)


1/2 teaspoon dried hot red pepper flakes





preparations:


Bring water with ham hock to a boil in an 8-quart pot, uncovered, skimming any froth, then reduce heat and simmer, covered, 1 hour.


While hock simmers, discard coarse stems and center ribs from collards, then wash leaves and drain. Coarsely chop collards.





Add collards and red pepper flakes to ham hock broth, then simmer, partially covered, stirring occasionally, until greens are very tender, about 45 minutes. Remove hock from cooking liquid and let stand until cool enough to handle, about 15 minutes. Discard skin and bones and coarsely chop meat. Stir meat and salt to taste into collards.





Cooks' note:


Collards can be cooked 1 day ahead and cooled completely, uncovered, then chilled, covered.Your best recipes for cooked collard greens,?
Collard Green with Tomatoes





2 pounds collard greens, washed thoroughly, tough stems cut out of leaves, cut or torn in bite-size pieces





2 tablespoons Italian seasoning, or combination of basil, oregano, and rosemary





1 can (14.5 oz) tomatoes, chopped and drained, reserve liquid








Preparation:





Rinse torn leaves well; do not dry. Put wet leaves in a large pan and let wilt over medium-low heat, stirring constantly. Add Italian herb seasoning and chopped tomatoes; continue to heat for about 5 minutes longer. Add liquid from the tomatoes. Heat for about 4 to 5 minutes longer, or until hot.


Serves 4.


___________________





Collard Green Soup





1 large bunch collard greens, about 1 to 1 1/2 pounds


1 large bunch kale, about 1 to 1 1/2 pounds


3 tablespoons olive oil


6 cloves garlic, minced


1/2 teaspoon salt


1/2 teaspoon freshly ground pepper


4 teaspoons fresh lemon juice


a few dashes hot pepper sauce, optional





Rinse collard greens and kale well in a large bowl of cold water. Drain and cut off tough stems. Cut leaves into 1/4-inch strips. You should have about 8 packed cups.


In a well-seasoned heavy skillet or wok, heat the olive oil over medium-high heat. Add the garlic and cook, stirring, 30 seconds. Add half of the collard greens and cook, stirring, for about 30 seconds. Add half of the kale and cook stirring, for about 1 minute, until they begin to soften. Add the remaining greens and cook, stirring constantly, for about 10 minutes, until the greens are tender.


Season with the salt, pepper, and lemon juice, and a few drops of hot pepper sauce, if desired


Serves 4.








Preparation:
This is sooo delicious!!!





saute 1 clove garlic, 1 half chopped onion in 2 tbs. olive oil in your largest frying pan, (I add cooked, flavored turkey sausage chopped, but you dont have to) once the onions have browned add one bag of greens (mixed greens and chard is great too) let the leaves wilt, gently tossing occasionally then add 1 cup of veggie or chicken broth, cover, let simmer for 20-35 minutes or until the leaves are tender, season to taste and enjoy! This recipe is surprisingly delicious, my husband and kids who are anti anything green LOVE this dish...great for a side or a whole meal, and very easy to prepare!!! Oh yeah, chopped mushrooms are a great addition if you like them too, makes it even better! p.s. Dont add much salt for seasoning cus the broth does that, low sodium broth is better.
Leave the collard greens to sit in the fridge while making a steak on the bbq.





Tastes great!
store.can.pot.stove.bowl thats mine lolz

Can I have your best Steak recipes? Which is the best way to cook it?

Give me a knife and fork, walk the cow on by, I'll cut what I want *lol*





Seriously....





The best way to do a steak, IMHO, is over a grill or a broiler. My favourite prep is:





-Low-salt worcestshire sauce


-EVOO (extra-virgin olive oil, for those who don't watch food-network)


-Garlic


-Ginger





about an hour before you want to cook your steak, tenderize w/ a fork or a meat tenderizer. Mince the garlic and grate the ginger, and put it in a ziploc bag along w/ the worcestshire sauce and a lil bit of the EVOO. Add the steak, close it, shake a lil to mix, and chill.





When you're ready to grill, take the steak out and rub a lil sea salt or kosher salt and some black pepper over it, then grill to desired consistency. Take the marinade and heat it in a small pot, so you can use it as a sauce for the steak. Best served w/ baked potatoes. :-DCan I have your best Steak recipes? Which is the best way to cook it?
i don't know if you should try this, but my mom once said that she marniated the steak in pespi 1. it was really good, but i wouldn't suggest doing it because i really don't know how she did it...Can I have your best Steak recipes? Which is the best way to cook it?
In a pan...Sear it then pan fry it turning it frequently until it is done to your taste. My family likes their steaks well done-I'm vegetarian now so all I can do is smell it. I use the Montreal Steak seasoning on both sides. Sirloin is usually the cut I get for pan frying. I think it beats grilling because it cooks evenly and is not as dry..comes out very tender in the pan.
I agree, on the grill definitely. Soak a couple of steaks in a pan or ziploc that has beer in it. if you want to you can add spices or garlic in to the marinade. I just like the straight steak. let it soak overnight if possible but an hour or so will do. when the grill is ready slap them on. the meat will be very tender.
Start with the best meat, which is porterhouse or filet mignon. Put some salt and pepper on it, garlic salt if you like, and cook on a grill, charcoal is best, or under the broiler, about 5 to 10 minutes per side. Take it out and cut it to check if it's just a little pink inside. Its really easy, and good!
set them in the oven fill the pan with water about half way up the steaks..cook for 2 hours 350 degrees covered with aluminum foil..take out pour out water add steak sauce and bake uncovered 15 minutes its like eating a hamburger its so tender
my dad just takes ribeyes, cooks them on the george foreman with worch. sauce on them....pretty good
marinate in peppercorn seasoning and some red wine, then grill and sear the ends, then dump some blue cheese on it. it tastes like the one that is served at the outback restrants,
on the grill!


bring some steaks over and ill show you!
GREAT MARINADE:





1 cup BBQ Sauce


1/2 teaspoon onion powder


1/2 teaspoon garlic powder


2 teaspoons crushed garlic (Jar)


2 tablespoons white vinegar


2 tablespoons soft brown sugar


2 tablespoons worcestershire sauce


1 bunch (medium size) of red seedless grapes.





mix every thing together except the grapes, you'll need to squeeze them through a siv (or something similar) so that only their juice can go straight into the marinade. let the steak marinate all day ensuring that you flip it over at least once in the marinade and recoat the marinade over it. when your ready to cook it put a generous splash of olive oil in the frying pan, (ensure the pan is hot before you put steak in so it doesnt stew). the oil will mean that the steak will not stick to the pan and burn because of the marinade. enjoy!
If a grill's not available or the weather outside is saying no to grilling. Pan fry in a 1/4 inch of melted butter. For a marinade before cooking vegetarian Worchestershire sauce(it tastes better) and a sprinkling of sugar, leave 10 min in fridge, then turn over, sprinkle sugar on other side and leave out in kitchen(out of dogs and pets range lol!) and use the leftover sauce to marinate when cooking. Toss any remaining sauce it's now had raw meat in it.
Best steaks I have had at home were sprinkled well with garlic powder, salt (optional) and pepper. Cooked on the grill at a high temperature. Make sure not to overcook. Medium is recommended. Simple and awesome!
The absolute best and easiest way to cook a steak is the way the Brazilians do it-----put some coarse sea salt on it while it's raw, make sure it's good and covered. Put it on a medium heated grill, cook one side, then scrape the salt off. Turn over and cook the other side, and scrape the salt off and continue cooking till it's as well done as you'd like it. Before serving scrape off as much of the remaining salt as possible. Excellent recipe! You should try it...
Montreal Steak Seasoning by McCormick. INSANE!! Sprinkle on liberally, wait 30 minutes, cook on grill. To die for!
I like to use whatever I have in the cupboard. Marinade and spices. For something quick and simple... Use butter instead of oil in a frying pan (better taste)... pour a little teriyaki marinade over the cooking steaks, sprinkle on some crushed garlic, pepper, oregano, basil, and lots of paprika (you can choose mild or hot). Cook both sides to your liking and that's it!
on a barbecue
The most important thing to a good steak is DO NOT FREEZE your meat. 45 minutes prior to putting your steaks on the grill ';fork them'; on both sides adding lawry's season salt, onion salt, and garlic salt (or ground garlic if that is too much salt) on each side of your steak. After 45 minutes throw those baby's on the grill and cook as desired. I am a medium to medium rare fan because that is where you get the most flavor.





Enjoy!!!

Where can I find the best bread recipes anywhere?

http://www.bettycrocker.com


http://www.pillsbury.com


http://www.kraftfoodservice.com


http://www.foodnetwork.com


http://www.bhg.comWhere can I find the best bread recipes anywhere?
You can buy the Professional Pastry Chef book by Bo Frieberg, this is a professional Pastry Cookbook that will teach you everything from breads to pastries. It is one of the ';Bibles'; for Pastry chefs and bakers around the world.





Hope this helpsWhere can I find the best bread recipes anywhere?
find a local thrift store and look for old cook books-the older the better

What are the best recipes for cookies?

im making a cookie store for tourist





i live in a place in australia and i would like to make cookies for the tourist who normally come, anyone have a good website for making cookies?What are the best recipes for cookies?
This site has a lot of recipes for cookies.


I like the cookies in best of the best section.





http://allrecipes.com/Recipes/Desserts/C…What are the best recipes for cookies?
Here's some of my favorites you might try:








CAKE MIX COOKIES


(I make these at Christmastime for gift giving)





White Cake Mix


2 Tablespoons water


2 eggs


1/2 cup cooking oil


1 teaspoon almond extract


1/2 cup chopped nuts


powdered sugar





Mix all ingredients, except powdered sugar.





Drop batter (about a teaspoon per cookie) into a bowl of powdered sugar.





Roll in sugar until it is an approximate shape of a ball.





Place on a lightly greased cookie sheet.





Bake at 350 degrees about 18 minutes, until lightly browned.





Cool on wire racks. Makes about 4 dozen cookies.





(Use any flavoring or cake mix you desire……..substitute regular sugar for powdered)








Monster Cookies


(Makes a ‘monster amount)


I found this recipe…but as yet have not tried it.





Cream together: *(use a ‘large’ pan for this)


12 eggs


1 lb soft butter


2 lb brown sugar


4 c. sugar


1 T vanilla


½ tsp salt


3 lb creamy peanut butter


Then add:


18 c. rolled oats


8 tsp baking soda


1 lb M%26amp;M’s plain


1 lb chocolate chips (or butterscotch)


Spoon out and Bake at 325 til done!








Ritzy/Chocolate/Peanut Butter Sandwich Cookies





Ritz crackers


Creamy peanut butter


Chocolate chips





1.) Cover cookie sheet with waxed paper.


2.) Melt the chocolate chips in the double boiler.


3.) Spread peanut butter on a Ritz and top with another cracker.


4.) Dip the sandwich in the melted chocolate use tongs carefully so you don't break the cracker and dip in chocolate…cover completely.


5.) Place the chocolate-covered sandwich on the cookie sheet…and let chocolate set.


Store in air tight container in refrigerator.





I’ve used…graham crackers (break at perforations)….various crackers.





Hint: Might try vanilla wafers…..and maybe fill with some store bought frostings….. or small amount of jam…..or marshmallow crème.





No-Bake Peanut Butter Squares





Ingredients::


1/2cup (1 stick) butter or margarine


2 cups (sifted) powdered sugar


1 1/2 cups graham cracker crumbs


1 cup peanut butter


1 1/2 pkg. (12 squares) Semi-Sweet Baking Chocolate


1/2cup milk (optional)





Directions:


Line 13” x 9” baking pan with foil, with ends of foil extending over sides of pan. Set aside.


Melt butter in large microwavable bowl on HIGH 1.5 - 2½ minutes or until melted.


ADD sugar, graham cracker crumbs %26amp; peanut butter……and milk if needed. Mix well spread into prepared pan.


Microwave chocolate 1.5 – 2 minutes or until melted stirring after each minute. Cool slightly; pour %26amp; spread over peanut butter mixture in pan. Cool. Cut partially through dessert to mark 48 squares. Refrigerate 1 hour or until set.


LIFT from pan, using foil handles. Cut all the way through dessert into squares.





(I used the milk…was easier to spread in pan….I’ve made this also…not bothering to line pan with foil…or not scoring before refrigerating…….served from pan…..let it sit at room temperature before cutting…about 15 – 20 minutes..…easier to cut into serving pieces).








Or try:





Mock Ice Cream Sandwiches





2 whole graham crackers


Cool Whip





Spread a thin layer of Cool Whip on 1 whole cracker….top with remaining cracker….freeze.


Can't get any simpler that that!!


You'll want to make several at a time.....can't eat just one!





HINT: Melt some chocolate and drizzle over top before freezing.








Find more quick – simple – E-Z – few ingredient….recipes…at E-Z Cookin’ group:





http://groups.yahoo.com/group/e-zcookin/





Lots of interesting ‘stuff’ in files %26amp; links…come join %26amp; check it out.





Pat in Indiana….pmsbar2@att.net
Do you really want it???????


























If yes then scrolll down............................


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Then just go to your nearest BAKERY shop give him some pounds and u will get the Readymade Cookies.








What was the need of recipes...........
chocolates!!!
Nestle Toll House Cookies are the best on the planet

Fish

What are your best recipes for roast potatoes? Mine never turn out right!!! please help!?

i can cook all the other parts of a roast dinner but i struggle with the roasties! i refuse to buy frozen roast potatoes, so does anyone have any ideas for good home made ones please??What are your best recipes for roast potatoes? Mine never turn out right!!! please help!?
Par boiling helps, drain them and give the pan a shake to roughen them up a bit. Deep-fry them in hot olive oil, the outsides will be crisp and the insides soft.





Remember that not all varieties of potatoes are suitable for roasting, buy the ones for chips and you can't go wrong.





Olive oil is a healthier oil, duck fat, goose fat and meat dripping will only put the pounds on, eat healthy and stay healthy.





Gravy is the most important part of the meal as it touches everything.





You can contact me for a recipe if you like.What are your best recipes for roast potatoes? Mine never turn out right!!! please help!?
what i do to mine is i season the potatoes first, the new potatoes are the best potatoes to use they roast up good,after seasoning leave skin on that way the seasoning stay locked into the potatoes,sprinkle the potatoes with a little extra virgin olive oil,this way you got flavor and has made a healthy choice all in 1,place potatoes in a baking dish cover with foil,place dish in oven,cook until fork tender and you got the best roasted potatoes ever.
Bring to boil, for a few mins, drain off and shake in the colander, return to empty sauce pan to dry for a few seconds, on the warm hob.





Heat oil in STAINLESS STEEL roasting dish, when its hot, sling in potatoes and roast on number 5 at the top of oven for about 40 mins , check and turn over a few times during cooking.





Stainless steel and shaking the part boiled potatoes is key.
par boil the spuds first for 10 mins


and use duck fat in the roasting tin


make sure its super hot too
whats this about part boling. Dont be stupid. Cut the spuds into quarters, heat some oil in a baking tray in the oven for about 5 mins. Place the spuds on the try at 220 heat for about 40-45 mins or unitl golden. turn them half way through. Boiling them sucks, this way you will have the cripiest pototoes ever. YUM YUM
very simple,


peel them, chop them up and put them in a bowl. put lots of olive oil, some oregano and a fair bit of rosemary...and ofcourse salt and pepper. mix very well then transfer to a roasting dish. put in a hot oven until tender... cooking time depends on the size of the cut. these always turn out great for me... i hope it works well for you too. enjoy!
Try this, you will love it....Pill potatoes, preferably small ones, wash and dry them then slice potatoes but not all the way through. Place them in a pan salt and season them with herbs of your taste then add sunflower oil to cover half way to the potatoes. Give them a good mix making sure the oil gets between the wedges curved in potatoes then cook in a fairly hot oven until golden roasted.


Let me know how it goes...
These are my absolute favorite.





Honey Roasted Red Potatoes





1 pound red potatoes, quartered


2 tablespoons diced onion


2 tablespoons butter, melted


1 tablespoon honey


1 teaspoon dry mustard


1 pinch salt


1 pinch ground black pepper





Preheat oven to 375 degrees F (190 degrees C). Lightly coat an 11x7 inch baking dish with nonstick cooking spray.


Place potatoes in a single layer in prepared dish, and top with onion. In a small bowl, combine melted butter, honey, mustard, salt and pepper; drizzle over potatoes and onion.


Bake in the preheated 375 degrees F (190 degrees C) oven for 35 minutes or until tender, stirring halfway through the cooking time.
i always half boil the potatoes first and then roast them. They are jummy
Use a good potato, such as king Edwards.


Part boil them for 10 mins.


Put some oil in a tray in the oven when they start to boil.


(use olive for the healthy version, goose fat for Xmas day for the really lovely version).


Drain the potatoes and pop them back into the pan. Put the lid on and give them a vigorous shaking. This breaks up the skin and makes them extra crispy.


Put them into the hot oil and make sure you coat them in th hot oil.


In the oven and after 30 mins turn them in the oil again. Delicious
par boil them - then drain and give them a shake, put them in a roasting dish with goose fat (now available in supermarkets in jars). the fat must be roasting hot, and cover the potatoes in this fat. roast them in good very hot oven, turn them if needed!





This is making me so hungry!!





good luck
The secret is to peel and boil them for a little while, then SHAKE SHAKE SHAKE 'em in the pot with the lid on so they get a nice rough surface.


Don't boil for too long to start with, like someone else said or they will just fall apart.


Then put them in oven in whatever fat the others suggest to make em crispy!


Good Luck ;-)
First select the right potatoe- waxy red potatoes work best. I like smaller new potatoes- they don't require peeling. Mixx up a vinegrette- I usually put in garlic and dijon mustard with some rosemary- mix it into the potatoes-and roast at a high temp stirring regularly until done. Maybe 400 degrees or so.
boil for ten minutes then roast them.
I half boil them and then drain then off, then put them back into the saucepan, put the lid on and then give them a shake to make them all fluffy. I then put them in a roasting dish with only a little oil and sprinkle thyme over them and then roast for about 40 mins in a hot oven. Heaven, I'm sure it's the only reason my husband proposed to me!!
my mam usualy frys them %26amp; then puts them in oven with thr roast grease or cooking oil.
Parboil egg sized spuds for 8 minutes in unsalted water, then roast slowly (up to 11/2hrs) at 180 degrees in olive oil, basting and turning them every 20-30 mins until golden and crisp.
Par-boiling them before you roast them, it's not cheating - it's just a good help. Then try roasting them as you normally do and hopefully they'll turn out alright. Also you might want to take them out of the oven before they're finished cooking, and use a spoon to coat them in the oil that they're in.
Do what I do and cheat!! HeeHee.





I buy Auntie Bessies frozen ones. They taste better than mine and they always come out perfect!





Other than that - My Sis-In-Law scrapes them with a fork so they are rough round the outside, she takes them out every so often and gives them a good shake. Never works for me mind, but hers are even better than Auntie Bessies!!








Yummmmmm!!!!!!!!





D*
Would like more detail...


But here are some tips:


Cut them into small bitesized chunks. Covering them during baking may help, as it keeps in the heat and moisture.





Or par boil and then bake or for crispy skin potatoes, keep the skin on and fry for a while and then bake.
par boil spuds then heat oil in roasting pan add , cut spuds to roasty shapes and score spuds with fork, then place in hot oil and spoon oil over them cook really hot occaisionly spooning more hot fat over them, cook till nice and brown and tasty.


mmm roasties
half boil, place on a baking tray, coat with oil, then in hot oven cook until golden brown! Yummy!!
Get a nice floury potato (mashing), peel and par boil it. Drench in (paler) [sunflower / olive oil / goose fat / melted butter] (darker) shake up the potatoes to rough up the surface and coat in the oil. Place in a VERY hot oven on a baking tray, or roasting tin for 15 to 20 mins %26amp; allow to crisp.


Yum!
You must par-boil them first and then cook them in oil in a separate pan (not with the roast), keep turning them so they get kind of rough on the outside and they will get nice and brown and crispy. If you use an old baking tin that is black it works better
part boll them , then coat them in a bit of goose fat and roast them in the oven
Use goose fat and get it really hot before you put the potatos in/ Also part boil them first
Boil them until they just start to go soft, drain them, and then toss them around with a fork so you rough up the surface of the potato. Be careful to not let them get too soft otherwise they will fall apart! Then place them in a baking tray with some preheated cooking oil in the oven at 220 for about 30 mins or until they are nice and golden brown and crispy. Yum!

What are you best healthy recipes? Or healthy recipe websites?

Something that I can make easily for one person or can freeze the rest for another day. I am going for low calories here.What are you best healthy recipes? Or healthy recipe websites?
apple pie, whipped cream and coffee.


http://mantrapie.page.tl/What are you best healthy recipes? Or healthy recipe websites?
Here's something Turkish: my mom used to make a salad with corn, beans, canned carrots (which are soft thus tastier) peas, pickles, and I loved it, definitely tastes great!
recipes.sparkpeople.com


has alot of recipes that are healthy.

What are your best cookie recipes?

Just write them here so everyone can share them. Happy Holidays!!What are your best cookie recipes?
White Chocolate Cranberry Cookies


2/3 cup unsalted butter, melted and cooled until warm


1 ½ cups light brown sugar


2 tbsp honey


1 large egg


1 tsp vanilla


2 cups flour


1/2 tsp baking soda


1/2 tsp salt


1/2 tsp cinnamon


1/2 cup old-fashioned oats


1 cup sweetened dried cranberries


3/4 cups white chocolate chips


1/2 cup toasted chopped hazelnuts or pecans


--Combine butter, brown sugar, and honey. Beat well; add egg and vanilla, mix. Add flour, baking soda, salt, cinnamon, and oats. Stir in dried cranberries, white chocolate chips, and nuts. Bake on ungreased cookie sheet at 350°F about 12-15 minutes.





Butterscotch and White Chip Nut Cookies


1/3 cup margarine, melted and cooled until warm


½ cup brown sugar


1 tbsp honey


¼ cup sugar


1/2 tsp vanilla


1 egg white


¼ tsp baking soda


1 ¼ cups flour


¼ tsp cinnamon


¼ tsp salt


¾ cup butterscotch chips and white chips


¼ cup chopped nuts


--Combine margarine, brown sugar, honey, and sugar. Beat well; add egg white and vanilla, mix. Add flour, baking soda, salt, and cinnamon. Stir in butterscotch, white chips, and nuts. Bake on ungreased cookie sheet at 375°F for 8-10 minutes.





The secret is the honey. Enjoy!What are your best cookie recipes?
well i dont have one but heres a great web site


www.cooking.com an then scroll all the way down till you see recipies.
Monster Cookies





PREP TIME 20 Min


COOK TIME 15 Min


READY IN 1 Hr 45 Min





INGREDIENTS


1 cup margarine, softened


2 cups white sugar


2 cups packed brown sugar


3 cups peanut butter


6 eggs


1 1/2 teaspoons corn syrup


1 1/2 teaspoons vanilla extract


4 teaspoons baking soda


9 cups rolled oats


1/2 pound candy-coated milk chocolate pieces


1/2 pound semisweet chocolate chips








DIRECTIONS


Preheat oven to 350 degrees F (175 degrees C).





In a large bowl, cream together the margarine, white sugar, brown sugar, and peanut butter until smooth.





Beat in the eggs, two at a time, then stir in the corn syrup and vanilla. Mix in baking soda and oats until well blended.





Stir in the chocolate candies and chocolate chips. Roll dough into 2 inch balls, and place 3 inches apart on an ungreased cookie sheet. Flatten slightly with a fork.





Bake for 12 to 15 minutes in the preheated oven. Cool on cookie sheets for a few minutes, before transferring to wire racks to cool completely.
ANISE DROP COOKIES





6 large eggs, separated


1 cup powdered sugar


1 cup flour


3 tsp. anise seed





Lightly grease cookie sheets %26amp; set aside. Beat yolks until thick %26amp; lemon-colored. Beat whites until stiff %26amp; combine the two mixtures. Gradually beat in sugar; mix lightly. Sift flour %26amp; add to mixture. Stir in anise seed. Drop from the tip of a spoon, about 1” apart, on prepared cookie sheets. Refrigerate overnight. Preheat oven to 300 degrees F. Bake for 12 minutes. Cool on wire racks.





Yield: 3 or 4 Dozen

What's are some of your best dessert recipes??

Something simple to make but really tasty.What's are some of your best dessert recipes??
I'm from the South, so my Mom taught me how to make a delicious homemade peach cobbler. Here's how:


Serves 4





11/2 cups of Self rising flour


1 cup of milk


1 tsp of vanilla extract


1/2 tsp of cinnamon (ground)


1 1/2 cups of sugar


1 15 ounce can of peaches


1/2 stick of butter -or- margarine (set aside)





Mix all these ingredients together, and pour into a non-stick pan. Cut the margarine into tiny pieces on top of the batter, and bake for 30 minutes on 350 degrees.What's are some of your best dessert recipes??
Strawberry short cake.... ( fruit sponge cake)





buy a package ( at pathmark) of small round SPONGE CAKES ( lady finger like cakes)





Milk


powder sugar


Fruits ( raspberries, srawberries exct)


and whip cream





get the little round pound cake pour some milk in it to get it soaked .... ( not falling apart lol)





add your fruit an powdered sugar





then add whip cream on top.....





they look like this just smaller





http://www.epicurean-traveler.com/Websit鈥?/a>





http://img.foodnetwork.com/FOOD/2006/11/鈥?/a>





http://kitchen-delights.blogspot.com/200鈥?/a>
its cheesecake without the cracker crust.





I just whip a packet of cream cheese with a pinch of gelatin (powder in water)...


Mix brown sugar, milk, sour cream and whipping cream in another bowl and whip till it can hold its shape (soft peaks and all that...)...combine the two mixtures....put it in a big coffee mug and freeze overnight....top it with chocolate sauce and shavings...and you're done!!





the regular no-bake cheesecake also includes cocoa powder mixed in with the cream cheese....
OREO庐 Cheesecake





Prep: 25 mins - Total: 6 hr 20 mins





1 pkg. (1 lb. 4 oz.) OREO Chocolate Sandwich Cookies, divided


1/3 cup margarine or butter, melted


3 pkgs. (8-oz.) cream cheese, softened


3/4 cup sugar


4 eggs


1 cup sour cream


1 tsp. vanilla extract


Whipped cream and raspberries, for garnish


Additional OREO Chocolate Sandwich Cookies, halved, for garnish








Finely crush 30 cookies and coarsely chop remaining cookies; set aside. Mix finely crushed cookie crumbs and margarine or butter in bowl. Press on bottom and 2 inches up side of 9-inch springform pan; set aside.





Beat cream cheese and sugar in bowl with electric mixer at medium speed until creamy. Blend in eggs, sour cream and vanilla; fold in chopped cookies. Spread mixture into prepared crust. Bake at 350掳F for 55 to 60 minutes or until set. (If necessary to prevent top from overbrowning, tent with foil for the last 15 to 20 minutes of baking).





Cool on wire rack at room temperature. Refrigerate at least 4 hours.





Remove side from pan; garnish with whipped cream, raspberries and cookie halves to serve.





Makes 16 servings
Cookies(chocolate chips)





* 1 cup butter flavored shortening


* 3/4 cup white sugar


* 3/4 cup brown sugar


* 2 eggs


* 2 teaspoons Mexican vanilla extract


* 2 1/4 cups all-purpose flour


* 1 teaspoon baking soda


* 1 teaspoon salt


* 2 cups milk chocolate chips


--------------------------------------鈥?br>




Peanut Butter Brownies





* 2 cups white sugar


* 3 eggs


* 1 cup butter, melted


* 2 1/2 teaspoons vanilla extract


* 1 1/4 cups all-purpose flour


* 3/4 cup unsweetened cocoa powder


* 1/2 teaspoon baking powder


* 1/4 teaspoon salt


* 1 cup milk chocolate chips


*


* 2 (8 ounce) packages cream cheese, softened


* 3/4 cup creamy peanut butter


* 1/4 cup white sugar


* 1 egg


* 2 tablespoons milk
Triple Chocolate Bundt Cake (always a big hit)





1 (4 1/2 oz.) pkg. chocolate instant pudding mix


1 (2 layer) pkg. chocolate cake mix


1 (12 oz.) bag chocolate chips


1 3/4 c. milk


2 eggs





Combine ingredients in bowl and mix by hand until well blended, about 2 minutes. Pour into greased and floured 12-cup bundt pan and bake at 350 degrees for 50-55 minutes or until cake springs back when touched. Cool in pan 15 minutes, invert onto plate. When fully cool, sprinkle with powdered sugar.





I'm a big fan of dark chocolate, so I use dark chocolate chips.





Also, I mix a small amount of cocoa powder in with the powdered sugar for dusting the cake when cooled.
Take whole strawberries (washed without greens) and put them in a bowl. Add a bit of sugar to your liking. Next, take a knife and just start cutting from one side of the bowl to the other. This will start cubing the berries. After a few minutes you will have a lovely strawberry shortcake topping. This can then be used for lots of things. You could buy those little dessert cups (the strawberry shortcake type ones) or make busuits and do the shortcakes. Or, I like to make a yellow or white cake and just pour this on top.





or just eat that in a bowl with a touch of whipped cream heh heh heh
Try Chocolate Pudding Pie.

Your best recipes which do not use: cheese, sour cream, cream?

Hello,





I am in China and do not have access to some (for me) important ingredients such as cheese, sour cream, cream.





So do you have good (family?) recipes which do not include those ingredients?





I can get italian noodles, yoghurt, butter, herbs, etc by the way.





thank you!Your best recipes which do not use: cheese, sour cream, cream?
Hey Wink,





I know too many recipes to list them here, but I look at your question as ';How do you make creamy dishes without the ingredients listed?';





My favorite this to do is to make a Rouix (also spelled Rue and Roux).





Equal parts of:





Flour





Fat (use butter, but you can use oil or lard)





Melt your fat in a sauce pan, add the flour (sprinkle around the pan) and cook this down until it has a light brown / golden color, (you can cook longer, as dark as you want -- but the flavor will become nuttier and nuttier) USE A WHISK - It will prevent clumping.





When you feel that this has cooked enough for your needs, you can flavor it with whatever you like (Mushrooms, Herbs, etc). Add some stock (chicken, vegetable or even water. Whisk this in. The more you whisk the smoother it will become.





What you will have is a creamy sauce, like a cheese sauce.





Hope this helps,





James in San DiegoYour best recipes which do not use: cheese, sour cream, cream?
Chicken Spaghetti





4 to 6 chicken breasts, or about 4 cups chopped cooked chicken


2 tablespoons vegetable oil


1 1/2 cups chopped celery


1 large onion, chopped


1 medium green bell pepper, chopped


1 can (14.5 ounces) diced tomatoes


1 large can (15 ounces) tomato sauce


1 tablespoon chili powder


Tabasco sauce, to taste


3 tablespoons Worcestershire sauce


salt


pepper


1/2 to 1 cup sliced ripe olives


1 cup reserved broth





PREPARATION:


Cook chicken in salted water for approximately 25 minutes. Reserve broth. Cool chicken; remove skin and bones; chop chicken. Reserve 2 cups broth, strain and skim. In large skillet, brown celery, onion, mushrooms and pepper in oil.


Add tomatoes, tomato sauce, 1 cup broth, chili powder, Tabasco sauce, Worcesteshire sauce, salt, and pepper and chicken and simmer for 30 minutes. Cook spaghetti according to package directions, replacing part of the water with the reserved chicken broth. Combine hot cooked and drained spaghetti with chicken mixture .


Bake at 350掳 for 35 to 40 minutes. or until bubbly. If refrigerated before cooking, additional time must be allowed.
In a skillet with a little oil, cook (1 lb.) ground meat of your choice until done. Drain off extra fat and add a medium size can of diced tomatoes and then fill the can with water and add to the mix. Add salt and pepper and other seasonings of your choice. You can then add some noodles or rice and cover and simmer until the noodles are tender.
Pan-Fried Chicken with Pan Gravy





A Machine Shed restaurant favorite





Ingredients:


3 pounds (about) cut-up chicken


2 cups buttermilk


2 1/4 cups flour (divided)


2 teaspoons salt


1 teaspoon black pepper


1/2 cup (1 stick) margarine


2 cups good-quality chicken stock





Procedure:


Soak chicken in buttermilk in refrigerator 1 hour.


In medium bowl, combine 2 cups flour with salt and pepper. Remove chicken from buttermilk and roll in flour mixture until completely covered. Discard buttermilk.


Preheat oven to 350 degrees.


In large, oven-proof skillet, melt 1/4 cup margarine over medium-high heat. When margarine is hot, add chicken to skillet, skin side down.


Fry about 5 minutes on each side or until golden.


Drain off excess margarine into medium saucepan; add remaining 1/4 cup margarine.


Place skillet with chicken in preheated oven and bake 20 minutes or until thermometer inserted into largest piece of chicken reads 165 degrees.


While chicken bakes, gradually add remaining 1/4 cup flour to margarine in saucepan and cook over medium heat, stirring constantly, 1 minute.


Add chicken stock and bring to boil, then cook, stirring constantly, until gravy thickens - about 2 minutes.


Season with salt and pepper to taste.


Remove chicken from oven and serve with gravy.





Makes about 4 servings.
HERE YOU GO YOU SHOULD HAVE THESE INGREDENTS I HOPE








Vera's Famous Noodle Dish Recipe #140333


This is a recipe that my late mother in-law used to make. I am putting here for safe keeping as I want to be sure to pass it on to my kids as it is a dish we make often, especially as a side dish on the Holidays. Such a simple dish that really packs a great flavor...


1 green pepper, diced


1 sweet onion, diced


1/2 cup butter


3 (15 ounce) cans diced tomatoes


1 (16 ounce) package medium size egg noodles, cooked and drained


4 tablespoons butter





6-8 servings Change size or US/metric


Change to: servings US Metric





24 hours 25 minutes 25 mins prep


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Melt 1 stick of butter in pan. Cook green pepper and onion until carmalized. Add tomatoes and warm thru. Cook noodles according to package. Add to tomato mixture and stir up good. Butter a 9 X 13 pan and put mixture into it. Dot top with the remaining 4 Tablespoons of butter. Bake at 350 degrees until crusty on top.


Serve as a side dish to beef or chicken or turkey, or as a vegetarian dish -- .
Just dont cook it.
Chicken with Lemons and Olives





4 Boneless, Skinless Chicken Breasts





Seasoned Flour (Flour Seasoned With Salt, Pepper, And 1 Teaspoon Oregano)





2 Tablespoons Olive Oil





2 Tablespoons Butter





1 Cup White Wine





2 Lemons, Peeled But Left Whole





Juice From 1 Lemon





1 Cup Chicken Broth





12 Black Olives, Pitted And Chopped





1/2 Cup Chopped Fresh Parsley





Salt %26amp; Pepper








To Finish:





2 Tablespoons Butter





Cut each chicken breast into 3 slices, and pound thin. Dredge the chicken pieces into the seasoned flour. Heat the oil and butter in a heavy frying pan and once hot cook the chicken in batches on medium heat until golden brown and cooked through. Place the chicken pieces on a warm tray and cover.





Add the wine to the pan and on medium high heat, scrape up the browned bits on the bottom. Cook until the wine has reduced by half. Slice the lemons thinly about 1/8 of an inch thick. Add the lemons, lemon juice, and chicken broth to the pan and cook over medium until the lemons are tender and the liquid has reduced. Add the olives, parsley, and butter and mix well. Season with salt and pepper. Place the chicken on a platter, and pour the sauce on top. Serve.





Note: If your sauce has not thickened as much as you would like, you can easily thicken it by whisking in 1 Tablespoon of softened butter mixed with 1 teaspoon of flour.











Hot Fried Chicken Salad





4 boneless, skinless chicken breasts, cut in small finger-size pieces





Marinade:


2 jalape帽o peppers, stems and seeds removed, slice thin


1-1/2 tablespoon crushed red pepper flakes


1-1/2 tablespoon cayenne pepper


salt and ground black pepper to taste


2 cup heavy cream


6 whole eggs


1-1/2 tablespoon hot paprika





Combine all ingredients and mix well.





Flour:


1-1/2 cup all-purpose flour


1 tablespoon salt


2 tablespoon black pepper


3 tablespoon crushed red pepper flakes





Salad Dressing:


3 egg yolks


1-1/2 tablespoon honey


3 ounce Creole mustard


1/2 cup Balsamic vinegar (slightly less)


1-1/2 cup safflower oil


1/2 cup olive oil


1/8 cup roasted sesame oil





Lettuces:


1 head romaine lettuce


1 head red leaf lettuce


1 red onion, cut into rings





Make the dressing by beating the egg yolks until thick and lemon colored. Slowly beat in remaining ingredients; refrigerate (can be made 1 to 2 days ahead). Add chicken strips to marinade and refrigerate at least 12 hours. When ready to serve, heat oil to approximately 350 degrees. Remove chicken allowing excess marinade to drip off. Roll chicken ';fingers'; in seasoned flour. Fry chicken in peanut oil until it is light brown, turning from time to time. Put salad greens in bowl and add just enough dressing to lightly coat leaves. Mound leaves in bowls. Remove hot chicken to toweling and cut into bite size chunks. Arrange over greens and top with 4 to 5 rings of red onion.
pop a potato in microwave for four minutes then take out and put butter on it

What are some of you best muffin recipes?

Any type would be fine, thank you.What are some of you best muffin recipes?
MUFFINS(allsorts of ones) --------%26gt;





INGREDIENTS (Nutrition)


250 g all-purpose flour


15 g baking powder


3 g salt


150 g white sugar


1 egg


235 ml milk


60 ml vegetable oil


Add to Recipe Box


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Add to Shopping List


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Add a Personal Note





What to Drink?


Coffee











DIRECTIONS


Preheat oven to 400 degrees F (205 degrees C).


Stir together the flour, baking powder, salt and sugar in a large bowl. Make a well in the center. In a small bowl or 2 cup measuring cup, beat egg with a fork. Stir in milk and oil. Pour all at once into the well in the flour mixture. Mix quickly and lightly with a fork until moistened, but do not beat. The batter will be lumpy. Pour the batter into paper lined muffin pan cups.


Variations: Blueberry Muffins: Add 1 cup fresh blueberries. Raisin Muffins: Add 1 cup finely chopped raisins. Date Muffins: Add 1 cup finely chopped dates. Cheese Muffins: Fold in 1 cup grated sharp yellow cheese. Bacon Muffins: Fold 1/4 cup crisp cooked bacon, broken into bits.


Bake for 25 minutes, or until golden.





chocolate muffins --------%26gt;





Ingredients


250g Butter


190g caster sugar


4-5 Eggs


250g strong white flour


20g Baking powder


60ml Milk


100g chocolate chips


150g drinking chocolate


20 squares of dark chocolate, 70% cocoa solids





Method 1. In a mixing bowl, cream together the butter and sugar with a wooden spoon until white and fluffy.





2. Add in the eggs, one at a time, mixing well with each addition, and whisk together for 5 minutes.





3. Sift the flour and baking powder, add to the butter mixture and fold together until well-blended.





4. Add in the milk and the drinking chocolate and mix for 1 minute. Fold in the chocolate chips.





5. Refrigerate the mixture for 2 hours.





6. Preheat the oven to 200掳C/gas 6.





7. Line muffin trays with paper cases, making 20 muffin cases in all.





8. Place a teaspoon of the muffin mixture in each case. Top each case with a square of chocolate, then add another teaspoon and a half of the muffin mixture on top.





9. Bake the muffins for 15-20 minutes until cooked through and risen. Remove and serve warm from the oven.





strawberry and cream muffins ---------%26gt; (makes 12)





2 Eggs


1 tsp Vanilla Extract


280 ml (1 pint) single cream


200g Sugar


400g Flour (plain)


3 teaspoons Baking Powder


1/2 teaspoon Salt


200g Fresh Strawberries





Preheat the oven to 200掳C (gas mk 6, 400掳F). Place the eggs, vanilla extract, sugar and cream in a large mixing bowl and beat together until sugar is dissolved.


In another bowl place the flour, salt and baking powder and mix thoroughly.


Chop the strawberries into small pieces, and stir into the flour. Pour in the liquid, and mix together until just blended.


Line a muffin tray with paper muffin cases, and then fill each case to just below the top with the muffin mixture. Bake the muffins for 20-25 minutes. They are cooked when a skewer inserted into one and then removed comes out clean.





chocolate muffins with white chocolate chips ------%26gt; (makes 12)


2 Eggs


250ml Milk


125ml Vegetable Oil


100g Granulated Sugar


100g Brown Sugar


400g Flour (plain)


4 teaspoons Baking Powder


1 teaspoon Salt


150g White Chocolate





Preheat the oven to 200掳C (gas mk 6, 400掳F).


Melt chocolate in the microwave. Use a mixing bowl.


Add and whisk the eggs into the melted chocolate, then add oil, sugars and milk and mix. In another bowl place the flour, salt and baking powder and mix thoroughly. Chop the chocolate into small pieces, and stir into the flour. Pour in the liquid, and mix together until just blended.


Line a muffin tray with paper muffin cases, and then fill each case to just below the top with the muffin mixture. Bake the muffins for 20-25 minutes. They are cooked when a skewer inserted into one and then removed comes out clean.





lemon muffins -------%26gt; (makes 12)





1 egg


1/2 cup vegetable oil


3/4 cup milk


1/2 cup sugar


grated rind of 1 unwaxed lemon


juice of 1 to 2 lemons


2 cups plain flour


3 tsp baking powder


1 tsp salt





Preheat the oven to 200掳C (gas mk 6, 400掳F). Place the egg, oil, milk and sugar in a mixing bowl and beat together until sugar has dissolved. Add the lemon rind and lemon juice and mix.In another large bowl, thoroughly mix the flour, baking powder and salt. Add the liquid mix to the dry, and roughly mix it in - it does not have to be absolutely smooth.


Fill a muffin tray with paper muffin cases, and then fill each case approximately two thirds with the muffin mixture. Bake the muffins for 25 minutes.








hope i helped :DWhat are some of you best muffin recipes?
Apple Cinnamon Muffins


鈥?1 1/2 cups all-purpose flour


鈥?1 teaspoon baking powder


鈥?1/2 teaspoon baking soda


鈥?1/4 teaspoon salt


鈥?1 teaspoon ground cinnamon


鈥?1/2 teaspoon grated nutmeg


鈥?2 large eggs


鈥?1/2 cup buttermilk, or sour cream


鈥?4 tablespoons melted unsalted butter


鈥?1 cup packed light brown sugar


鈥?1 cup peeled, cored, and chopped sweet apples


鈥?1/2 cup chopped walnuts


Streusel Topping:


鈥?1/4 cup plus 1 tablespoon finely chopped walnuts


鈥?1/4 cup plus 1 tablespoon packed light brown sugar


鈥?2 tablespoons all-purpose flour


鈥?1/2 teaspoon ground cinnamon


鈥?2 tablespoons melted unsalted butter


Directions


Preheat the oven to 375 degrees F. Grease a 12-cup muffin tin and set aside.


Into a large bowl, sift together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. In another bowl, whisk together the eggs, buttermilk, and melted butter. Add the sugar and whisk to combine. Add to the dry ingredients and mix until just combined. Fold in the apples and walnuts. Divide the batter among the muffin tin cups, filling each about 2/3 full.


To make the streusel topping, in a small bowl, combine all the ingredients and stir until well combined and crumbly.


Sprinkle about 1 tablespoon of the crumb mixture over the top of each muffin. Bake until a tester inserted into a muffin comes out clean, about 25 minutes. Remove from the oven and let sit in the muffin tin for 10 minutes. Turn out onto a wire rack and let cool slightly before serving
Ginger Pear Muffins.


2-1/2 cups (625 mL) all-purpose flour


1 tsp (5 mL) baking soda


1 tsp (5 mL) ground ginger


1/2 tsp (2 mL) salt


1/2 tsp (2 mL) cinnamon


3/4 cup (175 mL) packed brown sugar


1/3 cup (75 mL) vegetable oil


1 egg


1 cup (250 mL) buttermilk


2 cups (500 mL) chopped peeled pears


Topping:


1/3 cup (75 mL) packed brown sugar


2 tsp (10 mL) butter, melted


1/4 tsp (1 mL) ground ginger


In bowl, whisk together flour, baking soda, ginger, salt and cinnamon.





In separate bowl, whisk brown sugar with oil; whisk in egg and buttermilk. Pour over dry ingredients; sprinkle with pears and stir just until dry ingredients are moistened. Spoon into greased or paper-lined muffin cups.





Topping: In bowl, combine brown sugar, butter and ginger; sprinkle over batter. Bake in centre of 350掳F (180掳C) oven until tops are firm to the touch, about 25 minutes.
CHOCOLATE CHIP OATMEAL MUFFINS





1/2 cup butter or margarine


3/4 cup packed brown sugar


1 egg


1 cup all-purpose flour


1 teaspoon baking powder


1/4 teaspoon baking soda


1/4 teaspoon salt


3/4 cup applesauce


1 cup rolled oats


1 cup (6 ounces) semisweet chocolate chips





In a large mixing bowl, cream butter and sugar. Beat in egg. Combine dry ingredients; add alternately with applesauce to the creamed mixture. Stir in oats and chips. Fill greased or paper-lined muffin tins 3/4 full. Bake at 350掳 for 25 minutes.





YIELD: 12 MUFFINS
http://1stholistic.com/Recipes/dir-soup.鈥?/a>

Fish

What are the best recipes for gluten free foods?

My mom was actually recently diagnosed with celiac disease and has to eat gluten free. She has actually found that one of the best things to eat are fresh fruits and veggies. If you are looking for a good gluten free bread mix then try going to amazon.com and type in paula's pantry and you can order the bread mix cheaper and with no shipping fee. There is a chex cereal that is entirely gluten free that is made by people with celiac disease and you can find this at a local grocery store. If you have a greenlife near you, they can give you a packet of everything gluten free in their store which is a lot!! I hope I helped!!

I need a collection of the best recipes for a sucsessful dinner party?

for a mexican dinner you can take a piece of pork ( i usually use porkbutt) put in crockpot with a little bit of chicken broth (i use knorr's chicken power ) and add water with onion and garlic cook all day when you get home add some salsa verde to it let cook abut 45 minutes your meat is now ready you can either serve it on a plate with rice and beans or you can use it for tacos or burritos then make your rice I use el patio mexian tomatoe sauce (it is a little hot) only use 1/4 of the can add enough water to make 2 cups of liquid or you can use chicken broth in place of wter.add 1 cup of rice to a frying pan with a little bit of oil and chopped onion when brown add liquid ( I like to add black beans and corn to my rice) put lid on an simmer 2 minutes open a can of refried beans add about 1/4 too 1/2 can of water then add cheddar cheese to your beans heat and enjoy your meal..if you have one of those single burners that you plug in you can put that in the middle of the table with a cast iron skillet on it to heat up your tortillas so no one has to leave the table, than you can make margarits or serve corona beer or if you preferyou can make virgin margaritas..you can serve salsa wth chips or guacamole with chips or both..hope this helps..I like doing mexican theme dinners as they are easy to do..I have been told it is a great meal..if you need more rice just double the receipe (if meat looks too water just dump a little bit of the liquid befor you add the salsa verde..if you are having a big party and dont belong to costco you can pick up the stuff at smart and final for alot less the you would pay fo it at the supermarket..or get it there and freeze what you dont use..I need a collection of the best recipes for a sucsessful dinner party?
Go to the www.cuisine.tv or aufeminin.com good luckI need a collection of the best recipes for a sucsessful dinner party?
What is your theme...What kind of kitchen do you have...what is your skill level...Too many variables to answer this question. You are more then welcome to E-mail me and I can send you some ideas.
I have the best dessert dish.Melt some butter in a frying pan,add some cut up bananas into the pan.Let them fry for about 1 min, pour some vanilla in the pan let them fry for about 45 seconds more . You then take bananas out, put them in fancy little dessert dishes.Then put the bananas in the refridgertator, so they get cold.When you are ready for dessert, spray whip cream on top of them, add a little chocolate syrup on top of whip cream.Your dish will look and taste great!
Go to the emeril live web site and to paul deans. They have some good stuff there. I have lots but I would need to know how many and what kind of a dinner party. Casadias and small grilled cheese sandwiches are nice appetizer. Also inexpensive.I can give you one to make your very own hot sauce and it is guaranteed to be a hit. Have a brisket recipt as well. Also a pizza, frozen cooked on a grill or in the oven and then cut to 2'; squares are nice appetisers. Before you cook it add some of your own favorites fro you freezer or ice box or store. It to is cheap.well if you need more I have some that are more exstavigant. hollar back at me.
I know a really good recipe for simple but awesome risotto.
Have a look at the Spanish Recipe sections on


http://www.spanish-property-today.com


http://www.spanish-property-for-sale.tv


you could either do a Spanish theme dinner party or use some of the starter recipes.





Have a good evening.
Go www.allrecipes.com they have great recipes easy or difficult for any occasion. Good luck!

Any best meatloaf recipes out there please?

need one for dinner tonight, thanks.Any best meatloaf recipes out there please?
Meatloaf





Ingredients-


2 pounds lean ground beef


1 (10.75 ounce) can condensed tomato soup


1 onion, finely diced


1 cup rolled oats


2 eggs, beaten


1 tablespoon steak sauce


1/2 cup ketchup


3 tablespoons prepared mustard





Preparation-


In a large bowl, combine ground meat, soup, chopped onion, rolled oats, eggs, steak sauce, ketchup and mustard. Mix well.


Shape into a loaf, and pat Into a loaf pan.


Bake in a preheated 350 degrees F (175 degrees C) oven for 1 hour or until done.Any best meatloaf recipes out there please?
I use:


2 Lb. Hamburger


1 Box Stove-Top (anyone but cornbread)





bake 350 for 45 or so minutes..


Ssshhhhh, its a secret. Report Abuse

2 pounds of mixed group beef, pork and veal


1 onion cut up


1 green pepper cut up


1 tablespoon of minced garlic


1 can of tomatoes


1 egg


1/2 cup italian bread crumbs





mix all together





put into loaf


i then criss cross ketchup on top





bake in oven 1 hour to 1 1/2 hours


at 375





i have made this for over 20 years and family love it





serve with homemade mashed potatoes and use cream in the potatoes instead of milk and use real butter
Meatloaf:


1/2 cup dry bread crumbs


2 tablespoons extra-virgin olive oil


1/2 medium onion, diced


2 cloves garlic, minced


2 teaspoons dried oregano


2 1/2 teaspoons kosher salt


1/2 teaspoon freshly ground black pepper


2 1/2 pounds meatloaf mix (or pork and beef combo)


1/3 cup grated Parmesan


2 teaspoons Worcestershire sauce


2 large eggs, beaten


Gravy:


1/2 medium onion, diced


3 cloves garlic, smashed


1 teaspoon dried oregano


2 tablespoons extra-virgin olive oil


1 tablespoon unsalted butter


3 tablespoons tomato paste


1 bay leaf


1 (15-ounce) can low-sodium chicken broth


1 (15 1/2-ounce) can crushed tomatoes


1/4 cup grated Parmesan


1 teaspoon red wine vinegar


1 teaspoon kosher salt


Freshly ground black pepper








Preheat oven to 350 degrees F.


Toast the bread crumbs in a dry skillet over medium heat until browned and fragrant, about 1 minute. Transfer to a large mixing bowl and set aside. Add the olive oil, onions, garlic, oregano, salt, and pepper to the skillet and cook until onions are tender, about 8 minutes. Let cool slightly. Add the onions to the bread crumbs along with the meat, cheese, and Worcestershire sauce. Toss and mix gently. Add the eggs and stir to coat the meat completely.





Transfer to a foil-lined sheet pan and gently press into desired shape. Bake until an instant read thermometer registers 160 degrees F in the center of the loaf, about 45 minutes.





Tent the meatloaf with foil and let rest for 15 minutes while you make the gravy (or you can make the gravy while the meatloaf is baking).





Gravy: Cook the onions, garlic, and oregano in the olive oil and butter in a large skillet over medium-high heat until browned, about 6 minutes. Add the tomato paste and bay leaf. Stir until paste turns brick red and garlic is fragrant, about 3 minutes. Add the chicken broth and crushed tomatoes. Bring to a boil over high heat. Reduce heat to maintain a simmer and cook sauce until it thickens, about 5 minutes. Whisk in Parmesan cheese, vinegar, salt, and pepper. Discard the bay leaf and transfer the sauce to a gravy boat. Slice the meatloaf and serve with the gravy.








Good Luck!


-Ellie
Yes.





1. Take ride to supermarket


2. Park in lot


3. Walk to frozen food section


4. Buy frozen meatloaf


5. Pay at cashier


6. Walk to car


7. Ride home


8. Put meatloaf in microwave.


9. Eat meat loaf





Total cost................$27.99
My kids used to groan when they heard we were having meatloaf until I made this version (I think it's the BBQ sauce that sells this dish!):





BBQ Meat Loaf


Prep time: 20 minutes. Baking Time: 1.5 hours


1.5 – 2 pounds of ground beef or turkey (or a mixture of both


1 cup bread crumbs (I use Italian seasoned bread crumbs)


1 diced onion


1 egg, beaten


1 teaspoon salt


½ teaspoon black pepper


2 – 8 ounce cans tomato sauce


3 Tablespoons vinegar


3 tablespoons brown sugar


2 Tablespoons Worcestershire sauce


(or if you don’t want to bother with the last 4 ingredients, bottled BBQ sauce...)





Preheat oven to 350 degrees. Mix together (I use my hands) the raw meat, onion, egg salt and pepper and ½ cup of the tomato sauce. Place meat mixture in an oval mound in the middle of a 13 x 9 x 2 glass pan. Stir together remaining ingredients and pour on top of meatloaf. Bake 1 hour for 1.5 lbs of meat and 1.5 hours for 2 lbs of meat, basting occasionally with pan juices. If it spatters in the oven you can put a foil “tent” on top.





tip: I use disposable rubber gloves for messy mixing jobs like this!





(Can be prepped ahead and refrigerated in the morning or the night before. Since all ingredients are cold, the cooking time may need to be extended)





Serves: 6





Good Luck!


Crystal
bat out of hell aint bad

What are some of ur best recipes and diet tips?

i'm starting a new diet to be more health conscious...anyone have ideas...i need recipes, snacks, exercise tips, etc... thanks!!!What are some of ur best recipes and diet tips?
Easiest way to lose weight fast and safely is to cut your calorie intake by eating more on fiber, fruits and vegetables. You'll feel full with fewer calories on them. Fruits, vegetables and fibers are packed with nutrients but less on calories.





I lost 10 pounds in just 2 months using these tips.





Here are Tips to help speed up your metabolism plus help you lose weight without being miserable. they worked for me =)





';Taking the time to relax and savor food increases calorie and fat-burning power by up to 30%';, mainstains Marc David, author of The Slow Down Diet( Healing Arts Press, 2005).





The reason: Savoring stimulates the cephalic phase digestive response, or ';brain phase'; of digestion, which then sets up a slimming chain of events. First, it signals the hypothalamus, the brain's emotion-and-appetite-control center, to trigger the release of the metabolism-reviving thyroid hormone and the pleasure neurochemical cholecystokinin (CCK). In turn, CCK hinders production of the stress hormone cortisol, a known cause of fat accumulation.





1. Outsmart Snack Attacks for 4 hours and Lose Weight





Savoring Berries can oustmart snack attacks for 4 hours and help you shed 5% of your body weight in 6 months. The credit goes to dozens of blood sugar stabilizing antioxidants. Bluberries are so packed with them, just a half cup daily can boost your blood levels by 100%.





2. Fill up on Fiber and Lose Weight Fast





Fill up on Fiber - Foods rich in fiber will make you feel satisfied and help curb your appetite, helping you to lose weight fast and safely - so make sure to pack your diet with fruits, vegetables and whole grains.





3. Boost fat-burning metabolic rate by 50% by sipping coffee





Sipping coffee before a meal can supress appetite by 35%, plus boost fat-burning metabolic rate by 50%, according to extensive research at Vanderbilt University in Nashville. The study-proven dose : 250 mg of caffeine daily, taken either in supplement form or by sipping to cups of coffee or 4 cups of tea.





4. Lose Weight just by eating Yogurt





Yogurt is a calcium-rich food. Research links calcium with lower cortisol production, and it has been proven that women who increase they're intake lose up to 40% more weight than calcium avoiders.





Plus Yogurt has live microorganisms which helps proper digetion and absorption of nutrients we take. Make sure to get yogurts that says ';with live microorganisms in labels/packages';.





5. Try this Hunger-Taming Trick





Cut fat and you'll cut cravings. Consuming a high-fat diet may supress your body's natural satiety signals, according to a new study from Pennsylvania State University. Animals who'd been consuming a diet rich in fat ended up eating 40% more of a high-calorie snack than those on average diets. Keep your fat intake to less than 30% of total calories.





6. Feel full on less food.





Apples are rich in pectin, a soluble fiber that slows the digestive process, so you'll feel full on less food.The result: You'll eat just enough food to make you happy, reducing calorie intake.





7. Studies suggest people pursuing a healthy weight could lose more weight and burn more fat by including 24 ounces a day of low fat or fat-free milk in their reduced-calorie diet, instead of 8 ounces or less.





8. Speed fat burn with Cranberries.





The ascorbic acid in cranberries helps thin liver bile, making it easier for the organ to emulsify fat so so it can be quickly flushed out of the system rather than stored in cells.





9. Boost your protein intake and lose almost a pound a week without hunger.





You can try protein smoothies. Packed with nutrients and low in calories, smoothies are a fast, easy and great tasting way to achieve good health.





You can find a wide collection of healthy fruit smoothies at : http://fruitsmoothierecipe.bravehost.com





By boosting your protein intake from the typical 15% of total calories to 30%, you may be able to cut your daily calorie intake by 440-enough to lose almost a pound a week without hunger, according to a recent University of Washigton study. ';A high-protein diet appears to fool the brain into thinking you've eaten more than you have,'; says the study's lead author, Scott Weigle, M.D., a professor of endocrinology at the University of Washington School of Medicine. Stick with lean protein rather than high-fat, artery clogging meat and dairy products. For breakfast, use low-fat milk instead of water in your oatmeal and sprinkle nuts on top. Eat plenty of beans, fish and skinless chicken breast.





10. To counteract a binge, keep your body's fat-burning furnace running on full blast by drinking Green Tea.





Green Tea contains caffeine and the antioxidant epigallocatechin gallate (EGCG) , which is proven to boost metabolic rate. In fact, in a recent 3 month study, participants who took Green Tea extract lost 4.6% of their body weight without changing their diet. To get the benefit, drink at least 3 cups a day.





Whenever I ate too much, I just drink green tea and I don't have to worry gaining weight.





11. Speed weight loss and double energy levels by eating Coconuts.





This tropical treats contain medium-chain fatty acids (MCFAs), a unique fat that is shuttled straight to the liver and immediately burned for fuel. Research shows this little detour revs metabolic rate by up to 50%, speeding weight loss and doubling energy levels





Plus my favorite tip : Before you eat, drink a glass of water. This will help you feel fuller without additional calories (water has no calories). And Satisfy sweet cravings and keep your stomach full longer by eating all-natural fruits.





More of these Fast Weight Loss Tips Safely from:





http://www.medicalfactsandfallacy.braveh… - great tips really





Others:





http://fruitsmoothierecipe.bravehost.com





http://all-about-health-and-beauty.blogs…What are some of ur best recipes and diet tips?
Hi! Check out efitness.com and ediets.com. They both have some great information regarding exercise tips, snacks, and recipes. I've been receiving weekly newsletters (via e-mail) from them for over a year and it, honestly, has kept up my motivation.
The first thing you should do is contact a BEST practitioner. Go to www.morter.com to find one in your area. What you need to do is change your beliefs about your weight and being more health conscious. Then changing your exercise program and diet will be much more effective.


Walking is a great exercise (20-30 mins)


Eat more fruits %26amp; vegetables (including drinking vegetable juices like carrot juice). This helps to alkalize your body which will help you to lose wieght faster. Your BEST practitioner will also have a product called Alka-Slim which is a meal replacement drink that also alkalizes your body.
Do not eat past 7pm

What are your best SuperBowl Recipes?

Lets see some of your best SuperBowl Sunday recipes.What are your best SuperBowl Recipes?
chicken wing dip! really important to use Franks Buffalo Wing sauce


INGREDIENTS:


8 oz. pkg. cream cheese


1/2 cup blue cheese salad dressing


1/2 cup Frank's庐 REDHOT庐 Buffalo Wing Sauce or Frank's庐 REDHOT庐 Cayenne Pepper Sauce


1/2 cup crumbled blue cheese or shredded mozzarella cheese


2 cups shredded cooked chicken





DIRECTIONS:


1. HEAT oven to 350掳F. Place cream cheese into deep dish 9-inch pie plate. Microwave 1 min. to soften.


2. Whisk in salad dressing, Buffalo Wing Sauce and cheese until smooth. Stir in chicken.


3. BAKE 20 min. or until mixture is heated through; stir. Garnish as desired. Serve with crackers or vegetables.








Microwave Directions: Prepare as above. Microwave, uncovered, on HIGH 5 min. until hot, stirring halfway through cooking.


Tip: For a party buffet table, keep this dip hot in a small crock pot or fondue pot.What are your best SuperBowl Recipes?
Turkey Hot dogs, fresh bun, grilled red and green bell pepers. Add salsa, and enjoy
take 2 cups chopped onions, 2 cups mayonaisse and 2 cups of shredded cheddar cheese. mix them altogether. bake in oven @ 350 for 1 hour. serve, hot, warm or room temp...can be topping crackers, or you can dip in with chips or vegetables. it is very bad for you, but very tasty!
football shaped cake and ice it with brown and white icing.
Here are some of my favorites:





Cream Cheese Cracker Spread:


Scallions, chopped black olives, cream cheese, cup grated cheese, dash garlic powder, dash onion powder, dash white pepper, dash salt. Blend together. shape into ball. serve with crackers. Optional: roll in chopped nuts.





Chicken Wings





We're all about easy! I buy the best sauce I can find for the flavor I want (terriaki, BBQ, etc.), then put the wings and the sauce in the crock pot until done (about 4-6 hours). If they're done sooner, I turn the crockpot to 'warm' and let them simmer. Yum!








This is the best and easiest dip recipe, and people always rave! I tell them it鈥檚 really hard to make (lol):





Cream Cheese Dip





2 large blocks of cream cheese


1 large jar Pace picante (medium)-use most of the jar





Soften cream cheese and mix with hand mixer until smooth. Add picante and mix with hand mixer. Leave in frig for a few hours to blend flavors. Serve with tortilla chips.





I know it seems too simple to be great, but it is!





Crab Dip is easy and very good.





1pkg Softened Cream Cheese


2 Tbsp Minced Onions


1/3 C. Bottled Chili Sauce


1 Can of Crab meat


Parsley Flakes to Garnish





Mix onion with cream cheese and spread on serving plate. Top with chili sauce. Sprinkle rinsed drained crabmeat on sauce %26amp; garnish with parsley flakes. Serve with Ritz crackers.





Takes about 5 minutes to put together .. and is always a hit!





This is also great!





Buffalo Chicken Dip


2 (5 ounce) cans chicken, drained


2 (8 ounce) packages cream cheese, softened


1 cup ranch dressing


3/4 cup red hot sauce


shredded cheddar cheese (you decide the amount)


--Beat cream cheese, ranch dressing, and red hot sauce. Fold in shredded chicken. Spread mixture into pie plate sprayed with non-stick cooking spray. Bake at 350 degrees for 15 minutes. Add cheddar to top and bake an additional 10-15 minutes. *Serve with fritos or tortilla chips*





SPINACH DIP





1 (10 oz.) pkg. frozen chopped spinach, cooked %26amp; drained


2 sm. thin scallions, chopped fine


2 lg. eggs, hard cooked %26amp; chopped fine


1/3 c. mayonnaise


1/3 c. sour cream


2 scant tbsp. fresh lemon juice


1 tbsp. Dijon mustard


1/2 tsp. Tabasco sauce


Dip size Fritos or tortilla chips





Mix mayonnaise, sour cream, lemon juice, mustard and Tabasco in medium bowl until smooth. Stir in spinach, scallions and eggs. Cover tightly and chill several hours. Serve with dip-size Fritos or tortilla chips. Yield: 2 cups.





This is fun!


Beer Boil





2 pounds of large shrimp (don't shell them)


2-3 cans beer (any kind)


water


1 pound kielbasa sausage


crab (king crab is best)


shrimp and crab boil (in any supermarket)





Slice the kielbasa into serving pieces. Wash the shrimp in cold water.





In a large pot, bring to a boil the beer, shrimp boil, and enough water to cover shrimp, etc.


Add crab and sausage. Cook 5 minutes. Add shrimp and cook until shrimp turns pink. Dump into a big pot. Use your fingers!!! Serve with melted butter, Gold Dipt cocktail sauce, and spicy mustard. Add frozen corn with the shrimp, if you like corn.





Here's my no fail, always asked-for nacho dip. When it's heated through, put it on warm or low, or unplug for a short time if it's too hot. Everyone raves about this:





1 1/2 pounds ground beef, browned


1 can cream mushroom soup


1/4 cup butter


2 lb Velveeta, cubed


2 cups Pace Chunky Salsa, (medium is our favorite, mild or hot if you like)


3 Tbsp Chili Powder





Put all into crock pot. Cook on low 1-1 1/2 hours, stirring occasionally. Serve with tortilla chips. Yummy!





This is the newest addition. The author says your guests will lick the bowl. With an endorsement like that, how can I pass up trying this one?





http://allrecipes.com/Recipe/Addicting-C鈥?/a>
tI going to get a loaf of french bread cut in half 1/4 of thin sliced Hard Salomi, 1/4 of turkey,1/4 of ham,1/4 of roast beef. Put bread back on top. Cut every 3/4 inches and you have alot of little subs. Put mayo,mustard,Onion,tomatoes on side Lettuce as everyone doesn't like tomatoes or onions....


Good Luck
Hot Wings..Buy them from the frozen section =P
hot wings to





fry chicken wings





take franks hot sauce melt a little butter (hotter wings use less butter mild wings use more)


pour over top of cooked wings
spinach dip with corn chips, carrots,celerey,red/green/ peppers ...tastes great and is good for you !! especially those who are trying to watch their weight